Potato Salad with Green Beans and Salsa Verde

Name: Potato Salad with Green Beans and Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 59 milliliters minced chives; 1 large garlic clove, minced; 680 grams green beans, trimmed; 2 Tbsps fresh lemon juice; 1 teaspoon finely grated lemon zest; 2 Tbsps finely chopped mint; 59 milliliters extra-virgin olive oil; 59 milliliters finely chopped parsley; 6 servings Salt; 2 Tbsps unsalted butter; 567 grams Yukon Gold potatoes, peeled and cut into 1-inch cubes

The recipe Potato Salad with Green Beans and Salsa Verde can be made in roughly 45 minutes. This recipe makes 6 servings with 208 calories, 5g of protein, and 13g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a Mexican side dish. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and vegetarian diet. If you have parsley, olive oil, beans, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Salsa Verde Potato Salad, Roasted Potato Chicken Salad with Salsa Verde, and Beans And Salsa Verde.

Instructions

In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt.

Ingredients you will need

Lemon Juice

Lemon Zest

Olive Oil

Parsley

Chives

Garlic

Mint

Salt

Equipment you will use

Bowl

Let the salsa verde stand at room temperature for 15 minutes to 1 hour.

Ingredients you will need

Salsa Verde

Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Add 1 tablespoon of the butter and toss to coat. Season with salt.

Ingredients you will need

Butter

Salt

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.

Ingredients you will need

Butter

Beans

Salt

Equipment you will use

Pot

Add half of the salsa verde to the potatoes and half to the beans, stirring to coat.

Ingredients you will need

Salsa Verde

Potato

Beans

Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.

Ingredients you will need

Potato

Beans

Chives

Equipment you will use

Bowl

Equipment

Bowl

Sauce Pan

Pot

Ingredients

Servings:

59milliliters

minced chives 1large

garlic clove, minced 680grams

green beans, trimmed 2Tbsps

fresh lemon juice 1teaspoon

finely grated lemon zest 2Tbsps

finely chopped mint 59milliliters

extra-virgin olive oil 59milliliters

finely chopped parsley 6servings

Salt 2Tbsps

unsalted butter 567grams

Yukon Gold potatoes, peeled and cut into 1-inch cubes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.